Savory Muffin
Ingredients
Part Preparo
Process
02. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the egg yolks, whole eggs, and the remaining oregano (3 g) and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into pieces of 30 g. Shape into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Line the muffin pans with number 0 paper liners.
08. Coat each dough ball with the reserved grated provolone cheese and place in the liners.
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
10. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
- The grated provolone cheese can be replaced with grated mozzarella cheese.
- You can mix 200 g of grated smoked calabrian sausage or 100 g of diced ham and 100 g of diced mozzarella cheese into the dough.
Yield
66 Units of 28 g
Equipment
Mixer , Oven , Grater , Scale , Container , Number 0 Paper Liners , Muffin Pans , Fermentation Chamber
Suggested shelf life
76
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 239 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.5 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 8.1 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 7.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 306 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Savory Muffin
Ingredients
Part Preparo
How to make it
01. Grate the provolone cheese and mix with part of the oregano (1 g). Set aside.
02. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the egg yolks, whole eggs, and the remaining oregano (3 g) and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into pieces of 30 g. Shape into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Line the muffin pans with number 0 paper liners.
08. Coat each dough ball with the reserved grated provolone cheese and place in the liners.
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
10. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
- The grated provolone cheese can be replaced with grated mozzarella cheese.
- You can mix 200 g of grated smoked calabrian sausage or 100 g of diced ham and 100 g of diced mozzarella cheese into the dough.
Yield
66 Units of 28 g
Equipment
Mixer , Oven , Grater , Scale , Container , Number 0 Paper Liners , Muffin Pans , Fermentation Chamber
Suggested shelf life
76 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 239 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.5 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 8.1 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 7.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 306 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.